Yes, you can turn your breakfast smoothie into a short stack. Here's how. 

By Rose Truesdale
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We’re big fans of smoothies for breakfast, but during these chilly winter months, we don’t necessarily want to bundle up in layers and don our warmest wool socks just to tolerate our blended breakfast. Enter: smoothie pancakes. With the addition of a little flour and eggs (or paleo flour, or oats, or even flax eggs), you can turn your favorite morning smoothie into a warm and fluffy short stack that won’t make you shiver. Here are five tried and true variations:

  1. In Chef Jamie Oliver’s book Everyday Super Food, he blends blueberries, a banana, whole wheat flour, baking soda and milk into a simple, satisfying batter. He then folds in extra blueberries, cooks his pancakes in hot oil, and tops them with yogurt, Manuka honey and walnuts. Check out his step-by-step recipe here.
     
  2. If you're looking for a vegan or gluten-free option, opt for apple cider vinegar and gluten-free oats, as in this recipe from The Big Man's World. One tablespoon of baking powder plus one tablespoon of apple cider vinegar acts as an egg replacer, and makes for a super fluffy stack. Sounds like a science experiment, but tastes delicious!
     
  3. If you’re of the “go green or go home” mindset, turn your green smoothie into a pancake. This paleo recipe from Downshiftology is as nutrient-dense as they come, and you can't even taste the spinach. Give them a whirl!
     
  4. These easy banana smoothie pancakes from Super Healthy Kids require just six ingredients, including Greek yogurt for a subtle tang and extra protein.
     
  5. If low-fat and protein-packed are your thing, these protein smoothie pancakes from Peachy Palate incorporate protein powder and egg whites into the batter, plus additional protein powder into the toppings. They're the perfect way to flex those pancake muscles.

RELATED: Sheet Pan Pancakes

Got pancakes on the mind? Try our recipe for sheet pan buttermilk pancakes, the best way to serve pancakes to a crowd.